Description
Greek-Style Chicken with Yoghurt Flatbreads and Tzatziki is a vibrant Mediterranean-inspired meal featuring lemon and oregano marinated chicken, soft homemade yoghurt flatbreads, fresh pomegranate salad, and creamy tzatziki. It’s wholesome, flavorful, and perfect for sharing.
Ingredients
- 1 sprig fresh oregano, leaves finely chopped
- 1 lemon, zest and juice
- 1 large garlic clove, finely grated or crushed
- 1 tablespoon runny honey
- 1 tablespoon olive oil
- 450–500 g chicken thigh fillets
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 350 g wholemeal self-raising flour
- 350 g natural yoghurt (plus 175 g for tzatziki)
- 50 ml tepid water
- Pinch of salt (for flatbreads)
- 250 g pomegranate seeds
- 150 g cherry tomatoes, quartered
- 30 g fresh chopped herbs (mint, parsley, oregano)
- ½ cucumber, finely diced (about 100 g)
- 15 g fresh mint, finely chopped
- 1 small garlic clove, finely grated (for tzatziki)
- Pinch of salt (for tzatziki)
- Pinch of freshly ground black pepper (for tzatziki)
Instructions
- Preheat the oven to 200°C (180°C fan) / Gas 6.
- In a large bowl, combine chopped oregano, lemon zest, lemon juice, grated garlic, honey, olive oil, salt, and pepper. Whisk lightly to create a marinade. Add chicken thigh fillets and coat evenly.
- Transfer the chicken to a roasting tin, pour over remaining marinade, and roast for 20–25 minutes until fully cooked and juices run clear (internal temperature 75°C).
- Meanwhile, prepare the flatbreads by mixing wholemeal self-raising flour, 350 g natural yoghurt, tepid water, and a pinch of salt in a bowl. Bring together into a dough and knead briefly until smooth. Divide into 8 equal portions.
- Roll each portion into a circle about 18–20 cm wide. Cook in a dry frying pan over medium heat for 2 minutes on one side, then 1 minute on the other. Keep warm under a clean towel.
- Prepare the pomegranate salad by combining pomegranate seeds, cherry tomatoes, and chopped herbs. Season lightly with salt and pepper and stir to combine.
- Make the tzatziki by mixing 175 g natural yoghurt, diced cucumber, chopped mint, grated garlic, salt, and pepper. Chill until ready to serve.
- Remove cooked chicken from the oven, rest briefly, then chop into bite-sized pieces and spoon over cooking juices.
- Serve flatbreads with chopped chicken, tzatziki, and pomegranate salad for assembling wraps.
Notes
- Marinate the chicken up to 24 hours in advance for deeper flavor.
- Substitute chicken thighs with chicken breast for a leaner option.
- If using plain flour, add 2 teaspoons baking powder to replace self-raising flour.
- Flatbreads can be made ahead and reheated in a dry pan before serving.
- Store leftovers in the refrigerator for up to 3 days; freeze cooked chicken for up to 2 months.
- For gluten-free, use a gluten-free self-raising flour blend.
- Prep Time: 25 minutes
- Cook Time: 20–25 minutes
- Category: Main Course
- Method: Roasting and Pan-Cooking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 675 kcal
- Sugar: 14 g
- Sodium: 420 mg
- Fat: 12.2 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7.8 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 10.9 g
- Protein: 56 g
- Cholesterol: 110 mg
